From when I first started eating Chinese food, I really liked Sweet and Sour Pork. Unfortunately Laura does not share my feelings about this dish. She does not like the sweetness, nor the vinegary tang. But I had not had it in a long time and we had some leftover pork from some pork chops … Continue reading Sweet and Sour Pork
We made these the other night along with some roasted butternut squash and braised Brussels sprouts. They turned out great. First we brined the chops using Alton Brown's brinning recipe cut in half. 1/2 cup kosher salt (do not use iodized salt) 1/2 cup brown sugar 1/2 Tablespoon black peppercorns 1/2 Tablespoon mustard powder 1 … Continue reading Bacon-wrapped Pork Chops
I made this last night and Laura thought it was one of the best things she's eaten in a long time. I was kind of embarrassed by all the complements to tell the truth. But I will definitely make it again. I took advantage of the availability of the hot oven to roast some carrots … Continue reading Pork Tenderloin Medallions with Mustard and Panko
When we lived outside of Boston, our favorite Chinese restaurant was Joyce Chen Restaurant on Rt 2 near Fresh Pond. We started going there before James was born and continued going when he was a little boy. Joyce Chen was always there overseeing things. She was very friendly and liked to come around to our … Continue reading West Lake Soup
Made this last night and it turned out really good. We had some thick-cut smoked pork chops left over from Laura's mom's freezer and wanted to use them. Also had some left over butternut squash from a previous recipe (Butternut Squash Soup.) I did this in a perfect little Guardian Service vintage braising dish that … Continue reading Braised Pork Chops with Butternut Squash
Necessity is the mother of invention.
Piquant and satisfying, cooks in minutes.